Chickpea Curry

• The channa masala can be substituted with regular curry powder and 2 tbsp lime juice. The lime juice is added at the end when the chickpeas are cooked. Channa masala contains dried green mango and adds a tangy flavor to the chickpea curry.

Chickpea Curry

Ingredients:
250g chickpeas, cleaned, washed, soaked overnight
Salt to taste
5cm cinnamon stick
1 tsp cumin seeds
400g onions, chopped
30g ginger, chopped
30g garlic, chopped
40g green chilies
300g tomatoes
1 ½ tsp turmeric
3 ¼ tsp coriander powders
3 tbsp oil
1 ½ tbsp channa masala (spice mix for chickpea curry available in Indian spice stores)

1. Put the chickpeas, salt and water to boil (2cm above the chickpeas) and cook until tender. Heat oil and add the cinnamon stick and cumin seeds. When the cumin seeds stop spluttering, add onions and fry till golden brown.
2. Add ginger and garlic and fry till fragrant. Now add green chilies and tomatoes. Fry until oil separates.
3. Add the turmeric, coriander and channa masala; fry again until the masala is well cooked.
4. Now add the chickpeas together with the water it was boiled in. Cook for a few minutes to let the flavors blend. Taste and season accordingly.
5. Serve, garnished with chopped coriander leaves and bhatura.